Crock Pot Texas Stew

Here's a great make-ahead recipe that will offer a warm welcome after a long day.

• Ready In: 6 hrs 5 mins
• Yields: 10 cups

Ingredients

• 2  lbs  beef caps, cut into 1 inch pieces
• 1 (14 1/2ounce) can Mexican-style stewed tomatoes, undrained
• 1 (10 1/2ounce) can condensed beef broth, undiluted
• 1 (8 ounce) jar  picante sauce, medium or 1 (8 ounce) jar  picante sauce, mild
• 1 (10 ounce) package frozen whole kernel corn
• 3  carrots, scraped and cut into 1/2 inch slices
• 1  medium onion, cut into thin wedges
• 2  garlic cloves, minced
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄3 cup water
• 1⁄4 cup all-purpose flour

Directions

1. Combine first 10 ingredients in a 3- or 4-quart electric slow cooker.
2. Cover and cook on HIGH 5 hours or on LOW 10 hours or until meat is tender.
3. Combine water and flour, stirring until smooth; stir into meat mixture in slow cooker.
4. Cook stew, uncovered on HIGH 15 minutes or until thickened, stirring often.